Gingerbread house

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Preheat the oven: Electric oven: 175 °C/circulating air: 150 °C/gas: stage 2. Kneads the dough and rolls it out to a thickness of 1/2 cm on a little flour. Cut out 2 gable walls: approx. 8 cm wide, 5 cm on the sides and 10 cm high in the middle. Knead the remaining dough, roll it out on a little flour. Cut out 2 squares (5 x 5 and 8 x 8 cm) for the roof and walls

2. 2

   Knead the dough remains, form them into a ball and roll them into a circle (approx. 15 cm Ø) on a little flour. Place all the dough pieces on a baking tray lined with baking paper. Spread them thinly with water. Decorate the larger roof parts and the circle at the edge with almonds and halved cherries. Bake the gingerbread pieces for 6-8 minutes and let them cool down

3. 3

   Put the egg whites and icing sugar in a high mixing bowl and beat it with the whisks of the hand mixer until thick and creamy. Fill the mixture into a plastic bag, cut off a small corner at the bottom. Spray the edges of the house walls with it, stick them together on the circle to form a house - preferably supported by a cup or glass. Allow to dry

4. 4

   Remove the cup and glue on the roof parts. Paints doors and windows with the rest of the casting and sprays icicles on the roof edges. Then stick nuts and sugar beads on the house and let everything dry